Black Beans with Eggs
Rating
Beans and eggs! They come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day.
Ingredients
- 2 cloves garlic
- 1 jalapeño
- 1 Tbsp olive oil
- 2 15oz. cans black beans
- 1 tsp cumin
- ¼ cup water
- 4 large eggs
- For Serving (optional)
- 3 cups cooked rice
- ¼ red onion, diced
- ¼ cup chopped cilantro
- 1 avocado, sliced
- 1 oz. cotija, crumbled
Instructions
- Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
- Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
- Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
- Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
- Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!
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